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Carrot, Ginger and Lentil Soup

Yields8 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Carrot, Ginger and Lentil Soup - a simple plant-based Instant Pot soup which is hearty and filling. An ideal winter warmer.

 1 tbsp coconut oil
 1 onion, chopped
 2 sticks celery, chopped
 1 tbsp frozen chopped ginger
 1 tbsp frozen chopped garlic
 1 tbsp mild curry powder
 600 g carrots, roughly chopped
 1 tbsp frozen coriander
 220 g split red lentils
 1 l vegetable stock
 400 g tin of coconut milk
1

Set your pot to sauté and cook the onions and celery in the melted coconut oil until soft then add the ginger and garlic, and sauté for a couple of minutes.

2

Next, add the coriander, curry powder, lentils, carrots, stock, and put the lid on to your pot to cook on high-pressure for 15 minutes.

3

Release the pressure at the end of cooking and blend the soup with the tin of coconut milk.

4

Blend and serve in preheated flasks for an ideal on-the-go lunch.

Nutrition Facts

Servings 0

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